An agroforestry duck...

We source from the Gers, from the family farm of brothers Pierre and Philippe, breeders for three generations.
Committed to animal welfare, they have planted trees to provide shade for the pastures and grow all the corn used to feed the ducks on a hundred hectares of land.
Furthermore, they have implemented an anaerobic digestion system on the farm, a natural biological process that transforms animal waste into biogas, used for processing on-site.
Their eco-responsible approach appealed to us and aligns with our work on the estate.

... and Olympic!

To make a good duck breast, you need a well-raised duck! We use Mulard ducks raised in agroforestry, meaning on ranges surrounded by trees. This natural environment preserves their vital balance. As a result, we have animals in excellent health, with meat that is both firm and tender, with a distinct flavor.

The duck breasts come from ducks force-fed with corn for 14 days.
We select only fresh duck breasts weighing over 500g, which will yield pieces of 320-350g once aged in our cellars.

Natural ageing in our ham cellars

At the beginning, we made both smoked and cured duck breasts.

We had a small smokehouse on the estate; we used beechwood sawdust that we went to collect in Lyon! The duck breasts were excellent, but we found that smoking masked the original flavor of the duck. So we decided to stop smoking them and produce only cured and aged duck breast.

Some would tell you that curing a duck breast is easy: put it in salt and keep it in the refrigerator for a few days! Yes, that's an idea, but it doesn't lead to a refined result.
We have chosen to age our duck breasts, just as we age our hams, in cellars rich in indigenous yeasts that allow for aromatic development. This is why our duck breasts are unique.
The meat is tender and fleshy. The fat is melting and flavorful.

Tasting advice

Open the packs 48 hours in advance (at least 24 hours), and leave them hanging in a well-ventilated, temperate place.

Enjoy it as it is for an apéritif or as an accompaniment to a salad.

Questions & Answers

Why is this cured duck breast so different from a conventional one?

This is not simply a duck breast salted and then dried in a refrigerator.

We craft it like a true cured meat:
- using a Mulard duck breast, from ducks raised in the Gers on tree-lined ranges
- natural salt, organic pepper ground at the last moment,
- followed by ageing in our ham cellars.

The ageing process changes everything: the meat remains tender, the fat becomes more melting, and the flavor of the duck gains depth.

Where do the ducks come from?

The ducks come from the Gers, from the family farm of Pierre and Philippe, breeders for three generations.

They raise Mulard ducks on tree-lined ranges.
The trees provide shade, calm, and a more natural environment than intensive indoor farming.

Why do you say "agroforestry"?

Because the ducks live on ranges planted with trees.
The trees protect the meadows, provide shade for the animals, and contribute to a more living balance within the farm.

A duck that lives better produces meat that is both firm and tender, with a complex and lingering taste.

Are the ducks force-fed?

Yes. They are Mulard ducks, force-fed with corn for 14 days.

What does this cured duck breast contain?

Only three things: duck breast, natural salt from the Pyrenees, and organic pepper ground at the last moment.
It contains no additives.

Does it contain nitrite salt, saltpeter, or preservatives?

There is none of that. We use absolutely no additives in any of our cured meats (cured pieces) and charcuterie (cooked preserves).

Is the taste strong?

The flavor is distinct but not strong; it does not overwhelm your palate.

You experience the taste of duck, the melting fat, the tender and fleshy meat, followed by the pepper that extends the flavor.
It is a product of character.

Is the pepper very prominent?

The organic pepper is ground at the last moment to provide fragrance, but it is not there to mask the taste of the meat. The meat is already delicious on its own. It simply adds a specific character on the palate, but above all, you taste the duck breast itself.

Why should the vacuum packaging be opened 24 to 48 hours in advance?

Because vacuum packaging preserves the duck breast, but you will not experience all the aromatic complexity it can offer. You can, of course, eat it immediately upon opening, but it would be a pity.
With aeration, the duck breast will regain its irresistible fragrance and texture.
It is a simple detail, but you will see the difference.

How to serve it?

The simplest is often the best.
Slice it quite thinly with a good knife and a board, and serve it at room temperature.

It is perfect for an aperitif, in a salad, or whenever the fancy takes you. No excuse is needed to enjoy it!

What should I serve it with?

With a good sourdough bread, a slightly bitter salad, or seafood. It is pure delight.

How long can it be kept?

You can keep it in the refrigerator for 6 months in its vacuum packaging.

After opening, you can enjoy it for 10 days.
Once removed from its packaging, keep it cool and well-protected, and take it out shortly before tasting so it regains its aroma.

Is this product easy to serve to guests?

Yes, provided you do not take it out of the refrigerator two minutes before placing it on the table.
Open it in advance, slice it thinly, and serve it at room temperature.

You will have an elegant product, with real length and complexity on the palate.
At that point, you can be sure your guests will quickly tell the difference.

Why this price?

With this price, you are paying for the choice of ducks, the rearing in wooded pastures, the selection of the finest magrets, the freshly ground organic pepper and quality salt, the natural ageing in our ham cellars, and the time required to achieve something beyond a simple salted product.

An ordinary magret may be cheaper. But it will not provide this length, this texture, or this flavor.

How can I be sure I will notice the difference?

The difference is apparent from the first slices: a more tender texture, melting fat, a clean duck flavor, more vibrant pepper, and length on the palate.

But I prefer to be direct: if you are simply looking for an ordinary charcuterie to fill a plate, this is not the right product.

If you are looking for a cured magret of known origin, a list of only three ingredients, true ageing, and a complex taste that lingers on the palate, you will not regret this distinct experience.

Is the delivery reliable?

The product is sent vacuum-packed to ensure it travels in good condition.

The benefit is very simple: you do not need to travel, go to the supermarket, wait at the butcher's, or stand in a queue.

Order and receive it at home.
What is left for you to do? Remove it from the packaging 24 hours in advance, slice it, and serve.
You can enjoy it in perfect condition the very next day, with complete simplicity.

Are quantities limited?

Yes, they are very limited because we do not often have ducks of this quality.

But it is also an advantage for you: when you serve it to your friends or family, there is a good chance your guests will never have tasted it elsewhere.

You are not serving a product found everywhere. You are serving a discovery, an experience.

Is this product for me if I am eating less charcuterie than before?

Yes, precisely.

Many of our customers no longer want to eat just anything.
They eat less charcuterie, but when they do enjoy it, they want a product that is carefully selected, without additives, with a known origin and a distinctive taste.
This magret can offer all of that.

Why order this magret?

Because it allows you to serve something simple, rare, and truly good, without effort.

You do not need to cook for hours or scour shops in search of something rare.
You do not need to take a risk with a “premium” product that turns out to be ordinary.

Open the vacuum seal in advance, slice thinly, and serve.

Let your guests taste it and you will see their reactions.